Sheet Pan Chicken and Potatoes with Salsa
This one-pan wonder combines tender chicken breasts and perfectly roasted potatoes, all coated in zesty salsa, making it a convenient and nutritious weeknight dinner option.
Ingredients
Main Ingredients
- 4 pieces Chicken breasts A lean source of protein.
- 4 medium Medium potatoes Perfect for soaking up flavors.
- 1 cup Salsa Add your favorite variety.
- 2 tablespoons Olive oil Enhances flavor and promotes heart health.
- to taste Salt Season to taste.
- to taste Pepper Season to taste.
Garnish (Optional)
- 1 bunch Fresh cilantro Adds freshness and color.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cube the potatoes into even pieces.
- Trim any excess fat from the chicken breasts and pat them dry.
- In a large bowl, toss the cubed potatoes with olive oil, salt, and pepper until evenly coated.
Cooking
- Spread the seasoned potatoes in a single layer on a large baking sheet.
- Nestle the chicken breasts among the potatoes.
- Spoon salsa over both the chicken and potatoes, ensuring each piece is well-covered.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the potatoes are fork-tender.
- For extra crispiness, broil for the last 2-3 minutes, keeping a close eye on them.
Serving
- Let the dish cool for a few minutes before serving.
- Garnish with fresh cilantro if desired.
- Plate generous portions of chicken and potatoes, ensuring to scoop up some salsa.
Notes
For best results, marinate the chicken in salsa for 30 minutes before assembly. Store leftovers in airtight containers for up to 4 days.